Chef enrique perez Mexican Food Made with Love and Community in Mind
CDMX – Degollado Jalisco to AVL
Born in Mexico City, and raised in Degollado Jalisco, Chef Enrique Pérez is in my opinion one of the most talented chefs of Mexican cuisine in Asheville.
What sets him apart?
Enrique’s childhood is made of memories watching his dad Isidro Pérez make CARNITAS. You see, carnitas in México are a meal that is considered a specialty, and Isidro was a well known carnitas cook. Carnitas are a meal we Mexicans love, and people often travel miles to get them. Well, Enrique’s dad had a strong following in Degollado, Jalisco.
Last summer, during the 4th of July, Enrique offered to teach me how to make carnitas and I of course took him up on his offer. (You can find a video on TikTok about the carnitas we made)
Enrique’s father was obsessed with this dish, and he took pride in making his food because this was the way he supported his family. This guy was a legend in his hometown and he made sure Enrique understood great food could only be made when you give the best of yourself. Isidro’s discipline and passion is what made him a following, and this is exactly what inspired Chef Enrique to learn more about the diverse traditions of Mexican food beyond his home state, and eventually he would learn more about Latin American gastronomy.
The Path to Success in Asheville.
Chef Enrique ‘s journey took him to “ CENTRO INTEGRAL DE GASTRONOMÍA” in La Piedad Michoacán. At the Centro, he specialized in the cuisines of México, Peru, and Brasil. If you happen to visit Asheville, NC, you are going to discover a multicultural food scene, if you want to discover where locals eat, then I suggest you make your way to Ay Caramba Mexican Grill in West Asheville where Chef Enrique is the creative force behind the menu.
MUST HAVES by Chef Enrique for any one who loves Mexican food:
Agua Chiles, Birria, Camarones Zarandeados, Caldo de Res, Menudo and the Carne Special. Enrique often surprises me with his salsas made from scratch, particularly the salsa borracha, the habanero salsa, and the smoky chipotle salsa.
Immersed in a diverse food community, this Chef is making an impact by his commitment to authenticity and his ability to connect with people through food has allowed him to put himself in the radar of many Asheville foodies.
With Love and Solidarity
Because food in México is what brings us closer, when Hurricane Helene devastated Asheville and WNC, leaving countless families without food, electricity, or shelter, the storm had turned once-thriving neighborhoods into disaster zones, and as news of the destruction spread, Chef Enrique wasted no time in mobilizing efforts to help those in need.
With limited resources but an unwavering commitment to his community, he transformed Ay Caramba in West Asheville into an emergency kitchen. Over the course of the first week more than 1,000 meals were made, ensuring that those affected had access to hot, nourishing food. Local businesses like Eda Hide Away stepped in to provide support, allowing food distribution efforts to expand. It wasn’t just about cooking—he also worked tirelessly to coordinate food donations, gathering ingredients from local suppliers and organizing volunteers to assist in crisis meal preparation.
To learn more about the impact of Hurricane Helene:
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